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Finer stones are certainly appropriate. Just using only coarse stones will just prematurely wear out your knife. It's not that coarse stones are unneeded, but that fine stones should be added to properly maintain your knife.

While you certainly can do it, 600 to 800 is awfully corse for a final stone for a kitchen knife. It will feel and cut a bit like a fine saw. If that is what you are looking for, okay, but the general feel around here, and there are exceptions, is that most people like an edge somewhere between 2K and 6K for kitchen usage.

As such, many people start with a 1000 grit stone, which is corse enough to do light damage repair and refresh the edge, and refine that edge on a 3K to 6K stone.

If you wanted to go the 2 stone route, the "Ume 1K speckled medium" followed up by the Rika 5K makes a very nice setup.

If you don't want to go with 2 stones, there is a stone called a Green Brick. Its about a 2K grit stone that many swear by.

Melampus

Post subject: Re: Medium grit stone for my new knife

Posted: Mon Sep 02, 2013 8:32 am

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3943Location: USA... mostly.

ANNIE <> Which Aritsugu series (i.e., steel)?

Personally, I don't consider an 800 a medium stone.

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ang

Post subject: Re: Medium grit stone for my new knife

Posted: Thu Oct 24, 2013 3:01 am

Joined: Thu Oct 24, 2013 2:46 amPosts: 2

Thank you everyone for taking the time to reply. Appreciate the advice!Melampus: The knives are double edged, combination of stainless over carbon steel.

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